be careful not to overdue anything with a strong fishy flavor when adding to ink pastas. if done well, the pasta should have a subtle fishy flavor that shouldn't be heaped upon, nor covered up.

i've had it primavera style, with lots of julienned veggies, evoo, and shaved romano. also, it's often served as a side pasta, since it's dramatic looking and specially flavored. great with mildly flavored grilled fishes, and garlic sauteed baby veggies on a color contrasting plate.

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The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"

I picked up a package of squid ink noodles at World Market the other day. Now I am just sitting here looking at them wondering what the heck to do with them. Anybody have any suggestions for me???

You can use them as you would regular noodles. Try googling "squid ink pasta recipes" and see what you get. As for myself, I was served these as a side dish in a restaurant, (shame on me for not noticing in the menu) and I just couldn't eat them. Black noodles just turned me off.

yes, it shouldn't be fishy as the tide, but it should have a flavor different than regular pasta. sorta like anchovies don't taste like anchovies when disintegrated into a sauce, but they add a level of flavor.

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The next time someone asks what you did this past weekend, squint really hard and say, "Why, what did you hear?"